Beef and vegetable extract.



, "30 Drawing.

dox Jewish umrnn STATES PATENT OFFICE.

NATHAN SULZBERGER, OF NEW YORK, N. Y.

BEEF AND VEGETABLE EXTRACT.

Specification of Letters Patent. Patented June 13, 1911. Application filed September 17, 1910. Serial No. 582,433.

To all whom it may concern: 1

Be. it known that I, NATHAN SULZBERGER,

a, citizen bor'n .1 n- New York city, residing at Hotel Netherland, avenue, New York city, in the county of NewiYork and State of New York, have inventednew and useful Improvements in vegetables and contains principally the albumin of the same, rendered more or less soluble in water by having been suitably treated, peptonized. Such rendering solublein "wat'erand peptonization may be ac-' complished by treating the plants and vegetables, or the albumin, or albuminous parts of the same with pepsin, papayotin, bromelin or other ferments having similar action,

or peptonizing the same by the use of certain chemicals, as 'for instancel1ydroresultant product, which is -chloric acid. After the above treatment the practically commay be flavored pletely soluble in water,

The

I same may also contain or be flavored with a product derived from animal origin this latter, however,

I must be only made and prepared from milk or product derived from milk, or such animals which have been slaughtered according to the strict ritual of the orthodox Jew and taken only from suchparts and in such manner as allowed by their religious laws and generally designated by the term kosher. If the presin the finished prodbe added, which, in order to conform with the Jewish ritual requirements, is preferably taken from a vegetable source. A valuable ingredient or material used for flavoring the extract may also be made from mushrooms, which are either heated in water alone or in mixture with other vegetables. The resultant liquor, after being freed from the insoluble parts, may be thickened into a pasty. consistency and either in this form or in its undiluted form added to the extract.

of the United States of America,

Fifty-ninth street and .Fifth The finished product will keep for a very long time, especially when sufficient salt has been added thereto, and may be put up in jars, etc, the same as beef extract is often sold, or may be freed from even more moisture or a suliicient amount of salt may be added, so that same can be pressed into suitable cakes (cube, or some other desired form). In order to increase its consistency gelatin and other substances of a similar nature may be added.

This product can be used in preparing sauces, bouillon and beeftea by s1mply.diluting. y

The-method and quantities, ingredients, flavoring and seasoning may be variously changed and modified so as to suit individual tastes and desires without leaving the scope of the invention, as long as only the resultant compound will be a product which can be used in the preparation of beef tea,

bouillon, gravies, sauces, etc., and which product contains neither ingredient nor is prepared after any method or process which is in any way or respect objectionable to or in violation of the strict dietary laws and rites as prescribed by the religion of the orthodox Je'w. Thus also peptonized albuminfrom milk (casein) can be used.

I claim v '1. An extract to be used in the preparation of bouillon, gravies, and sauces, consisting of peptonized albumin of vegetable origin, suitably seasoned, flavored and spiced, and containing fat.

2. A product to be used in place of beef extract preparations consisting of vegetable albumin, which has been rendered soluble, to which has been added a vegetable fa suitably flavored and seasoned.

3. A compound of solid or semi-solid consistency containing peptonized vegetable al bumig, vegetable fat, suitably seasoned and s ice d. Product to be used for making bouillon, beef tea, gravies, containing a mixture of peptonized vegetable albumin, and such product of animal origin as is of kosher nature, and which when dissolved in water will produce beef tea.

5. Process for preparing. an extract to be used in making bouillon, beef tea, gravies and sauces, consisting in peptonizing and rendering soluble in water albumin and al bumin containing parts of plants and vegetables, evaporating same down to a solid or semi-solid consistency and adding thereto a suitable seasoning and spiclng, and fat.

6. Process for reparlng a product to be 7 used in making ouillon, beef tea, gravies and sauces, consisting in rendering soluble vegetable albumin, adding thereto suitable seasoning and spicing, and kosher product of animal origin and which when dissolved in water will produce bouillon, beef tea.

7. A com ound containing peptonized vegetable al umin, and fat, to which is added so much salt that thefinished roduct will have a solid consistency an can be pressed and cut into a permanent shape.

8. A compound containing peptonized vegetable albumin, an aqueous extract made 1O. Peptonized vegetable albumin in combination with fat suitably seasoned and spiced and of such consistency that the product can be prwsed and cut into a per:

manent shape to be used inmaking soups and gravies.

11. A com ressed combination of peptonized vegetabie albumin, fat, seasoning and spicing which, when dissolved in boiling water, forms a bouillon.

NATHAN SULZBERGER.

from fresh or dried mushrooms and such Witnesses: other seasoning and spicing as is desired. J on S. CoLWnLL, 9. Acompound containing peptonized veg- FRED E. MEYE Copies of this patent may be obtained for live cents each, by addressing the Washington, D. 0.

Commissioner of Patents, 

